This is one of my favorite Go-To dinner entrees, especially in the fall. I came up with this recipe when I was short on groceries and time, and just started throwing everything we had into this one dish. Sometimes accidents become the best meals!
My favorite thing about this meal is you can do all the prep the day(s) before when the kitchen is already a mess from another meal. And if that is not bonus enough, it makes great leftovers for lunch or future dinners.
Set oven to 375′
Start by chopping whatever seasonal vegetables you love (or maybe the ones you don’t really want to eat along). I like to chop my vegetables in single bite sizes so there is not cutting at the table, and the pieces are fairly uniform.
Mix the veggies in a large bowl, or skip the bowl and just mix on a large baking tray.
Sprinkle some olive oil, salt, and pepper, gently toss, and add to oven.
Need to get dinner started quick? Chop the sturdiest veggies first (cauliflower, squash, onion) get them started in oven, and add additional vegetables as you get them ready.
While your vegetables are baking, prepare 1 1/2 to 2 dry cups of couscous (or other grain of your choice).
Bake vegetables for 35-45 minutes, or until desired tenderness. Lay slices of bacon on top of vegetables and turn oven to Broil. Broil until bacon is crisp. Remove from oven.
Chop or cut bacon with kitchen scissors. Pour over couscous in a large serving bowl.
Check out the recipe card below for some variations.
- 4 or more seasonal vegetables, diced bite size.
- 1 large onion
- 1 large zucchini
- 1/2 to 1 butternut squash
- 1 head of cauliflower
- 8-10 mini bella mushrooms
- Optional- slices of bacon (1 per person)
- 1 1/2 - 2 cups cooked couscous
- EVOO, s&p, optional savory seasonings
- 1) Dice all vegetables (easy to do beforehand and store in bin or bags until ready to cook).
- 2) Toss vegetables with EVOO, salt and pepper, and optional seasonings.
- 3) Spread vegetables on large jelly roll tray.
- 4) Bake in 375' oven for 35-45 minutes, or until tender.
- 5) Cook couscous on stove according to directions on package.
- 6) Switch oven to BROIL. Add slices of bacon on top of vegetables. Cook until bacon is crisp.
- 7) Remove from oven, and chop bacon.
- 8) Pour vegetables over cooked couscous. Mix gently, and serve.
- Not into bacon? Skip it, or try black beans.
- Try parmesan cheese on top for a different spin on this simple recipe.